The cake of Barley Recipe
Recently I became very interested in barley flour because of its extremely useful properties. It helps to lower the level of “bad” cholesterol due to the high content of beta-glucan. In addition, it is a source of vitamins A, B, PP, as well as iron, potassium, sodium and other trace elements. The beneficial properties of the product depend on the presence of bran (and hence a large amount of fiber), which perfectly affect the work of the gastrointestinal tract. But baking it has its own characteristics, because too little gluten is formed in it. Today I want to introduce you to a cake made of barley flour. The cupcake is porous, airy, slightly moist.
Servings
12
Cook Time
55minutes
Servings
12
Cook Time
55minutes
Ingredients
Instructions
  1. Turn the oven on 180°C. Beat the eggs with sugar. Add yogurt and vegetable oil, mix well. Mix wheat and barley flour with baking powder, add to the liquid ingredients and mix well.
  2. Grease the mold with oil, cover the bottom with baking paper.
  3. Pour the dough into the mold. Spread jam on top. We put it in a preheated oven. Bake for 45 minutes at 180 °C. The finished cake can be decorated with icing and decorative sprinkling.
  4. Bon appetit.
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